Photo courtesy of Southwark
Fresh and local is the credo at this homey Queen Village restaurant and bar which has set a high standard for farm to plate and slow food cookery and attracted both a loyal neighborhood following and national attention for its efforts.
From the Shelbark Hollow goat cheese, Kennett Square mushrooms and Lancaster County potatoes on the menu to the Rittenhouse Rye and Bluecoat Gin behind the bar, Southwark happily showcases its relationships with local purveyors and producers. Over 12 family farms and cooperatives supply the dairy, meat and produce that Chef Sheri Waide uses as inspiration for her changing seasonal menu.
